Zinc Content of Foods
(771 - 780)
0.3 mg
(per 60 g edible portion)
Ta cai (leaves, raw)
0.3 mg
(per 60 g edible portion)
Qin cai (stems and leaves, boiled)
0.3 mg
(per 60 g edible portion)
Qin cai (stems and leaves, raw)
0.9 mg
(per 200 g edible portion)
Kyona (leaves, raw)
0.1 mg
(per 30 g edible portion)
Okra (pods, boiled)
1.2 mg
(per 260 g edible portion)
Osaka-shirona (leaves, boiled)
1.2 mg
(per 260 g edible portion)
Osaka-shirona (leaves, raw)
0.4 mg
(per 95 g edible portion)
Asparagus (shoots, raw)
0.1 mg
(per 15 g edible portion)
Japanese chestnut (raw)
0.9 mg
(per 180 g edible portion)
Soybean, Tofu (yushi-dofu)
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